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How about a couple stuffed mushrooms to start your day off on the right foot? Yes please!
I threw these together for a Super Bowl party yesterday, and I was really pleased with the outcome. It wasn't too labour intensive, and if you bought a pre-made tomato sauce that is Paleo friendly you can cut the time down even more!
Serves: 4-6
Prep time: 10-15 minutes
Filling cook time: 20-30 minutes
Cap cook time: 15 minutes
Ingredients:
- 6 Portobello mushroom caps
- 1 lb grassfed beef
- 1 lb grassfed veal
- 1 large can Cento tomatoes
- 1 medium onion, diced
- 3-4 garlic cloves, diced
- 2 tbsp fresh chopped rosemary (1 tbsp dry)
- 3 tbsp fresh chopped basil (2 tbsp dry)
- 1 tbsp fresh chopped thyme (1/2 dry)
- 1 1/2 tbps fresh oregano (1 tbsp dry)
- sea salt
- fresh pepper
Preheat oven to 350 degrees.
In a frying pan, melt 1 tbsp Tropical Traditions coconut oil. Add diced onions to pan and allow them to cook down, 5 minutes. Add in garlic and herbs, sautee for a few minutes until onions are glassy.
In a large saucepot, combine onion/herb mixture and tomatoes. Add salt and pepper to taste. Bring to a simmer, and in the meantime....
Combine your meats in a bowl, seasoned lightly with salt and pepper. Move mixture to frying pan (I used an electric skillet) and brown the meats. No need to cook all the way through, they will finish in the oven! If you are like me, you can drain the meat. I personally can't have the extra fats, it's too hard on my stomach. I add fat in later using coconut, avocado, or olive oil.
Add meat to tomato sauce, stirring thoroughly. Allow the filling to continue simmering while you assemble your mushroom caps.
Coat both sides of the caps with your favourite oil. Last night I used avocado oil, though I have done it with my coconut oil as well! Add a twist of cracked pepper and salt to the outside, then place them outside down on your baking sheet/casserole pan. Spoon your sauce mixture into the caps, slide pan into the oven and bake for 15 minutes.
These are best if served immediately, but will hold up well if you need to wait a bit.
If you are Primal, you can sprinkle them with your favourite raw cheese, like a nice goat's or sheep's milk!
Try not to eat them all yourself!
Also, this is a very easy recipe to cut in half, and you can substitute any meat that you like. I used the beef/veal combination to add a little oomph to it, but if you're just kicking it at home and want a nice meal you can throw this together with any ground meat you have in the freezer. I have also made it as more of an appetizer with just sauteed vegetables and a sprinkle of some amazing raw sheep's milk cheese.
